Receta Pistachio chai muffins
Enjoy these simple, not-too-sweet pistachio chai muffins as a skinny grab-and-go breakfast or quick afternoon treat.
So this is a thing I've been wanting to do for some time now...
When I go back and look at my recipe index, particularly the recipes I wrote about in the early days of this blog, I realize that there are a lot of easy, healthy, yummy, awesome recipes in there.
But they are horribly photographed.
When I started this blog six years ago (oh my goodness, SIX YEARS!), I didn't even know how to use the manual mode on my dinky point-and-shoot camera. So my posts really suffered. As did some of you, who have been supporting me from the beginning and willingly looked at those pictures!
Times have changed and so have my skills. Therefore, I'd like to give some of those awesome recipes a second life by re-photographing them to show you just how gorgeous they are.
And delicious. And worth your time.
These pistachio-chai muffins are the first recipe photos to get a makeover. And I tweaked the original recipe (written as my very first guest post for Becky!) to be a little skinnier.
Because what muffin top wouldn't want to be a little skinnier and get a makeover?!!
And, not to scare you, but this is what they looked like five years ago:
Enjoy the muffins and stay tuned for more makeovers!
Did you see this recipe the first time around? And did the photos make you more or less inclined to try it? Leave a comment: The Ninj wants to know.
Pistachio Chai Muffins
Adapted from Cooking Light
Ingredients:
- 1 3/4 cups white whole wheat flour
- 1/3 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 chai tea bags
- 1 cup skim milk
- 3 tablespoons butter, melted
- 1 1/4 teaspoons vanilla
- 1 egg
- 1/3 cup roasted unsalted pistachios, finely chopped
Directions:
Preheat oven to 375 degrees F.
In a medium bowl, whisk together the first five ingredients (flour through salt). Cut open the tea bags and whisk the tea into the flour mixture.
In another bowl, whisk the milk, butter, vanilla and egg together until well combined. Add the dry mixture to the wet, stirring until just moistened. Spoon the batter into a prepared muffin tin, then sprinkle the nuts over the batter. Bake for about 15 minutes or until an inserted toothpick comes out clean. Cool completely on a wire rack.
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